My family loves to come home from church to a slow cooked meal. This is one of our favorite slow cooker dinners. I show how to make it in the video below.
Chicken Stew with Cornmeal Dumplings
4 medium carrots, sliced 2 stalks celery, sliced 1 cup frozen corn 1 small onion, coarsely chopped 4 cloves garlic, minced 1 1/2 teaspoons dried rosemary 1/2 teaspoon ground pepper 1 teaspoon salt 3 boneless, skinless chicken breasts 2 cups chicken broth
1 cup milk 2 Tablespoons all purpose flour
1/2 cup all purpose flour 1/2 cup corn meal 1 teaspoon baking powder dash salt 2 egg whites 2 Tablespoons milk 2 Tablespoons canola oil
Spray slow cooker with olive oil or cooking spray. Add carrots, celery, onion garlic, corn, rosemary, salt and pepper. Pour chicken broth over vegetables. Lay chicken breasts on top and season with salt and pepper.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Shred chicken with a fork. In a small bowl, combine the milk and 2 Tablespoons of flour. Stir into slow cooker.
Make the dumplings by stirring together flour, cornmeal, baking powder and salt. In another bowl, stir egg whites, milk and oil. Add egg mixture to flour mixture and stir until moistened.
Drop eight cornmeal dumplings by rounded tablespoon on top of hot chicken mixture. Cover and cook for 20 to 25 minutes. Do not lift slow cooker cover while the dumplings are cooking.
Here is the link to the video: http://youtu.be/-lT0SkAmxP0